• Trim the rhubarb stalks to fit inside a 1 litre mason jar. Place the stalks in the jar with ginger and bay leaves.
  300g (10.5oz) fresh rhubarb stalks, 1 (2-inch) knob ginger, 3 bay leaves
• Pour the vinegar into a small saucepan. Add the sugar, salt, coriander seeds, peppercorns, mustard seed, and star anise. Place the pan over medium-high heat and bring to a boil. Boil until the sugar and salt dissolves.
  2 cups red wine vinegar, 1 cup sugar, 1 tsp kosher salt, 1 tsp whole coriander seeds, 1 tsp black peppercorns, 1 tsp mustard seeds, 4 star anise pods
• Pour the vinegar mixture over the rhubarb and seal the jar. Give the jar a shake and let cool on the counter for 2 hours before transferring to the fridge and chilling overnight.

For the Tartar Sauce

• Place all of the ingredients in a bowl and stir to combine. Cover and chill until ready to serve.
  1 cup mayo, ⅓ cup Pickled rhubarb, ¼ cup fresh dill, 1 clove garlic, 1 tbsp lemon juice

For the Sandwiches

• Pat the cod dry with a paper towel and season on all sides with salt. Set aside.
  2 cod fillets
• In a small shallow bowl, whisk to combine a 1/4 cup of the flour and a 1/4 cup of cornstarch. Roll the fillets in the flour mixture and set them aside.
  1¼ cup all-purpose flour, ¼ cup cornstarch
• Pour the oil into a large heavy bottom pot and place over high heat. Once the oil reaches 350°F, reduce the heat to keep the temperature somewhere in that ballpark. **
  4-6 cups neutral oil
• In a large bowl, whisk to combine the remaining flour and baking powder. Pour in the beer and whisk until smooth. Dip the cod in the batter and immediately transfer it to the oil. You may have to work in batches depending on the size of your pot. Fry until the fish is golden, this should take about 7-8 minutes. Transfer the fish to a plate lined with a paper towel and set aside to drain for 5 minutes.
  1¼ cup all-purpose flour, 1 tsp baking powder, 1¼ cup cold beer
• Spread a little of the tartar sauce on both the top and bottoms of the buns. Place a piece of fish on top of each bottom bun and top the fish with the shaved cabbage and a few pieces of cucumber. Place the top bun on top and serve immediately.
  ¼ head red cabbage, 2 mini cucumbers, 4 brioche burger buns, 1 batch Rhubarb Tartar Sauce